Let’s taco ‘bout spaghetti squash. This Mexican-style dish is a family fave!

By JULIE BRINKLEY

Craving tacos?

This recipe using spaghetti squash gives you all the flavors you want without the bad stuff!

Click here to watch a video on how to make it and don’t forget to tune into my live cooking show at 5:45 p.m. every Monday on the Beneath the Surface News Facebook page.

HERE’S WHAT YOU NEED

4 1/2 cups spaghetti squash, cooked

1 can Rotel

1/4 cup green pepper, chopped

1.25 pounds lean ground beef

2/3 cup shredded reduced fat Mexican style cheese

1/2 cup 2% plain Fage Greek yogurt

1/2 cup red enchilada sauce

3 tbsp reduced fat cream cheese

1/2 tsp chili powder

HOW TO MAKE IT

Preheat oven to 350 degrees.

In medium bowl, combine enchilada sauce, Greek yogurt, cream cheese and chili powder; stir until combined. Set aside.

(It is okay if the mixture is a little lumpy from the cream cheese; it will eventually melt when combined with the warm ground beef and spaghetti squash.)

Over medium-high heat, add ground beef, chopped green peppers and Rotel to large skillet. Cook until ground beef is no longer pink and green pepper is tender. Drain meat of all fat and liquid.

Add spaghetti squash and enchilada sauce to the ground beef mixture. Stir until everything is combined.

Pour the mixture into a casserole dish. I used a deep 9-inch square casserole dish.

Top with cheese and bake for about 25 minutes.

Makes 4 servings.